Nutritional Info

Nutrition Facts

Serving Size 1 (91g)

Calories 264
Calories from Fat 122 (46%)
Amount Per Serving %DIV
Total Fat 13.5g 21%
Saturated Fat 3.7g 19%
Monounsaturated Fat 7g
Polyunsaturated Fat 2.8g
Trans Fat 0.0g
Cholesterol 27.7mg 9%
Sodium 267mg 12%
Potassium 93.6mg 2%
Total Carbohydrate 23.7g 8%
Dietary Fiber 1g 4%
Sugars 3.6g
Protein 9.6g 19%

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Recipe Description
These versatile breakfast rlls can be made with the filling of your choice. My family enjoys apples and pears, but feel free to get creative.
Prep time
2 hr
Cook time
25 min
Ready In
2 hr 25 min


Serves Tool

Serves To:USMetric
2 Teaspoon(t)  all purpose flour
2 Package(pk)  yeast
2 Teaspoon(t)  all purpose flour
1/4 Cup(c)  unsweetened apple juice concentrate
1 3/4 Cup(c)  water
1 3/4 Cup(c)  water
5 Tablespoon(T)  vegetable shortening
1 Teaspoon(t)  salt
4   egg whites
3 3/4 Cup(c)  fruit of choice, chopped
5 Tablespoon(T)  vegetable shortening
1 3/4 Teaspoon(t)  cinnamon, ground


Measure 8 cups flour into a large bowl and sift four times. In a small bowl, stir together yeast and 2 teaspoons flour. Place concentrate and 1/2 cup water in a small saucepan. Warm to 120°F. Pour over flour and yeast mixture, stir gently to moisten, and let stand for 10 minutes. In a 4 quart or larger saucepan or pot, combine 1 1/2 cups water, shortening and salt. Heat mixture to 130° F. Remove from heat and let cool to 120° F. Add 2 cups of the sifted flour to water and shortening mixture and stir to count of 20. Add yeast mixture and stir to count of 20. Add eggs and stir to count of 20. Add 1 cup sifted flour and stir to count of 20. Start timing: Knead for 10 minutes in the pan, not on a floured surface, gradually adding flour until the dough is soft and not sticky to the touch (you may not need to use all the sifted flour). Make sure you work the dough until it is smooth and elastic. Leave dough in pan, cover with a towel, and let rise in a warm place for 40 to 45 minutes. While dough is rising, make filling. To prepare filling: Place shortening, cinnamon and chopped fruit in a small saucepan and heat until shortening is melted. Remove from heat and cool. Divide filling into three portions. Generously coat three 9 by 9 by 2 inch pans with vegetable oil or vegetable shortening. Punch down dough, leave in pan, and knead for 1 minute. Do not add flour. Divide dough into three portions. Roll out each portion on a lightly floured surface to 1/2 inch thickness. Spread filling on dough. Roll up each portion of dough and filling. Cut each into nine 1 1/2 inch pieces. Place 9 rolls in each pan. Cover pans with towels and let rise in a warm place for 50 minutes. Preheat oven to 350° F. Bake about 25 minutes, or until sides and tops are slightly golden. Remove pans from oven, turn out rolls onto a plate, cover with another plate, and turn over. Top rolls, while warm, with butter.

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